English muffins 🥯—soft inside, lightly crisp outside, and full of those classic nooks and crannies. Here’s a clear, simple homemade English muffin recipe that’s very doable.
Homemade English Muffins
Ingredients (Makes 8–10)
- 1 cup warm milk (about 110°F / warm, not hot)
- 2¼ tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 2 tbsp butter, melted
- 1 tsp salt
- 3–3½ cups all-purpose flour
- Cornmeal (for dusting)
Instructions
- Activate yeast
Mix warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy. - Make dough
Stir in melted butter, salt, and 2½ cups flour. Add more flour gradually until a soft, slightly sticky dough forms. - Knead & rise
Knead 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise about 1 hour, until doubled. - Shape muffins
Roll dough to about ½-inch thick. Cut rounds with a biscuit cutter or glass. Sprinkle both sides lightly with cornmeal. - Second rise
Place rounds on a baking sheet, cover, and rest 20–30 minutes. - Cook on stovetop
Heat a dry skillet or griddle over medium-low heat. Cook muffins 5–6 minutes per side until golden and cooked through. - Cool & split
Let cool completely, then split with a fork (not a knife!) for perfect nooks and crannies.
Tips for That Classic Texture
- Low heat is key—too hot and the outside browns before the inside cooks
- Fork-splitting creates better craggy pockets than slicing
- Toast before serving for maximum flavor
If you want, I can also give you:
- a quick no-yeast version
- a whole wheat English muffin
- or a copycat store-bought style
Just tell me! 😊
